Sensory and yield response surface analysis of supercritical CO2 extracted aromatic oil from roasted coffee

被引：0
|
作者：
Oliveira, A.L. [1 ]
Silva, S.S. [1 ]
Da, Silva, M.A.P. [1 ]
Eberlin, M.N. [1 ]
Cabral, F.A. [1 ]
机构：
[1] Department of Food Engineering, LASEFI-FEA, State University of Campinas-UNICAMP, PO Box 6121, Campinas, SP, 13083-970, Brazil
来源：
Journal of Food Science and Technology | 2001年 / 38卷 / 01期
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页码：38 / 42
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